Lamb Shank Rogan Josh - Chef Recipe by Sabir Merchant

Ingredients

2 lamb shanks (about 1kg)
20g ginger paste
20g garlic paste
5g cinnamon powder
5g clove powder
5g green cardamom powder
5g chilli powder
5g garam masala powder
5-6 crushed bay leaves
1L lamb stock
1/2 cup mustard oil

Gravy:

Sauce from shank cooking pot
50g ghee (clarified butter)
200g onion, chopped
50g ginger, chopped
50g garlic, chopped
500g fresh tomatoes, chopped
3-4 green cardamom
3 cloves
1 stick cinnamon
150g boiled cashew paste
5g Kashmiri chilli powder
10g turmeric
5g cumin powder
10g coriander powder
10g sweet paprika
5g white pepper
Salt to taste
50g yoghurt
1 cup saffron milk

Method

Roast lamb shanks in the oven at 200 C for 10 minutes.

Make marinade with ginger, garlic paste, all the spices and mustard oil. Cover the lamb shanks after they have been rested.

Put shanks into a pot and sear well. Add stock and let come to the boil, turn down the heat.

Place the pot in the oven at 160 C for 1.5 to 2 hours.

Gravy:

Heat ghee with a dash of oil in a pan. Add whole garam masala, binger and garlic, until it changes colour to brown. Add onion and salt, cook until golden brown.

Mix the remaining spices with water and add to pot. Mixing the spices in water means lumps won’t form in the curry and it will cook evenly.

Add chopped tomatoes and cook until oil starts to emerge at the top. Add yoghurt and milk, simmer over a slow flame.

Add the gravy to the shank pot and mix well.

Serve garnished with fresh sliced chillies, coriander and ginger.

Recipe provided by Garlic Clove Indian Restaurant